Creole Italian Meatballs and Spaghetti

Main Course

Recipe courtesy of Mary Elizabeth Steinlage Benson via Jyl Benson

Serves 8

  • ​4 medium onions, chopped fine
  • ​2 tablespoons olive oil
  • 2 small cans tomato sauce
  • ​2 small cans tomato paste
  • ​4 tablespoons minced garlic
  • ​​3 tablespoons minced fresh basil or 3 teaspoons dried
  • Creole seasoning to taste
  • ​sugar to taste (optional)
  • Meatballs (click for recipe)
  • ​cooked spaghetti
  • ​garlic bread

Creole Italian Meatballs and Spaghetti

Creole Italian Meatball and Spaghetti

Click image to enlarge


In a large Dutch oven set over medium-high heat, sautee onions in olive oil until translucent. Add tomato sauce and paste and cook until paste is melted. Add 6 cups water; bring to a boil. Add garlic, basil, Creole seasoning and sugar. Reduce heat to low; cook for 2 hours. Add meatballs; cook for at least one additional hour, adding water if mixture becomes too thick. Serve with spaghetti and garlic bread.


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<p>come on, no recipe for the meatballs?????</p>

<p>Sure, click on the word meatballs. I just added the click here reminder.</p>

james capparell

Site Admin